Prep Time: 10 minutes
Cook Time (egg boiling): 10 minutes
Servings: 4
Macros per serving:
Calories: 280 | Protein: 11g | Carbs: 2g | Fat: 25g
A creamy twist on a classic favorite
If you love deviled eggs and you love egg salad—this is your dream combo. It’s rich, creamy, tangy, a little spicy, and totally perfect for toast, sandwiches, or scooping up with crackers. This recipe keeps all the flavor of deviled eggs but turns it into something spreadable, snackable, and meal-prep friendly.
I made this once using leftover Easter eggs (classic) and now I just make it on purpose. It’s way too good to wait for a holiday.
Why I Love This Recipe
- Super easy to make with pantry staples
- Tastes like deviled eggs without the fuss of filling each one
- Perfect for sandwiches, wraps, or lettuce cups
- Keeps well in the fridge for a few days
- Great way to use up extra hard-boiled eggs
What You’ll Need
- 6 hard-boiled eggs, peeled
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp yellow mustard
- 1 tbsp sweet pickle relish
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- Smoked paprika (for garnish)
- Optional: chopped chives or green onion
Pro Tips
- Cool your boiled eggs completely before mixing for best texture
- Use both Dijon and yellow mustard for that classic deviled flavor
- Mash to your liking—chunky or smooth, it’s up to you
- Add a little hot sauce if you like a kick
- Sprinkle paprika just before serving to keep it looking fresh
Tools You’ll Need
- Mixing bowl
- Fork or potato masher
- Knife and cutting board
- Measuring spoons
- Spoon or spatula for mixing
Substitutions and Variations
- Use Greek yogurt instead of mayo for a lighter option
- Swap relish for finely chopped pickles
- Add chopped celery or red onion for crunch
- Stir in crispy bacon bits for something extra
- Turn it into a sandwich with lettuce and tomato
Make-Ahead Tips
- You can boil the eggs up to 3 days ahead
- Mix everything and store in the fridge for up to 4 days
- It gets even better after a few hours chilling
Instructions
STEP 1: Chop the Eggs
Roughly chop 6 hard-boiled eggs. You can leave some bigger chunks or mash more for a smoother texture.
STEP 2: Mix the Dressing
In a mixing bowl, combine ¼ cup mayo, 1 tsp Dijon mustard, 1 tsp yellow mustard, 1 tbsp sweet relish, ½ tsp garlic powder, ½ tsp onion powder, and a pinch of salt and black pepper.
STEP 3: Combine Everything
Add the chopped eggs to the bowl with the dressing. Stir gently until everything is well mixed. Taste and adjust seasoning if needed.
STEP 4: Garnish and Serve
Spoon into a serving bowl, sprinkle with smoked paprika and chopped chives or scallions, if using. Serve chilled or at room temp.
Leftovers + Storage
- Store in an airtight container in the fridge
- Best eaten within 3–4 days
- Stir before serving if it sits overnight
Why This Recipe Works (Quick Science)
- Egg yolks act like natural thickeners, giving the salad body
- Acid in mustard and relish cuts through the richness of mayo
- Cold ingredients mix better and help the salad hold its shape
- A balance of creamy, tangy, salty, and sweet hits all the right notes
Meal Plan Ideas
- Make sandwiches or wraps
- Serve in lettuce cups for a low-carb lunch
- Scoop with crackers or pita chips for a snack
- Add to a charcuterie board as a spreadable item
- Top toast with egg salad + sliced radishes for brunch vibes
Common Mistakes
- Using warm eggs—it makes the salad watery
- Too much mayo—it’ll drown out the flavor
- Over-mashing if you like a chunkier texture
- Not seasoning to taste—a pinch more salt can go a long way
What to Serve With
- Toasted sourdough or rye bread
- Fresh veggie sticks or crackers
- Side of soup (like tomato or lentil)
- Simple green salad with lemon vinaigrette
- Pickles or olives for contrast
FAQ
Q: Can I make this without mayo?
A: Yep! Try using Greek yogurt or mashed avocado instead.
Q: Is this keto-friendly?
A: Absolutely. It’s low in carbs and high in fat/protein.
Q: Can I add hot sauce?
A: 100% yes. A few drops of Tabasco or sriracha are great in this.
Q: How long do boiled eggs last in the fridge?
A: About 7 days if they’re kept unpeeled in a sealed container.
Let’s Make It Happen
This deviled egg salad is one of those no-brainer recipes that always delivers. Easy, bold, and seriously good. Whip it up once and you’ll be hooked. If you make it, drop a comment—I’d love to hear how it turned out for you!